Cauliflower, Potato And Bean Curry

1. 1

   Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 12 mins; drain. Cool eggs under cold water. Peel and halve eggs.

2. 2

   Heat a large nonstick saucepan on medium heat. Cook onion, chili pepper and garlic, stirring, until onion softens. Stir in curry paste until fragrant. Add cauliflower and potato; cook, stirring, until coated in curry mixture. Add stock and 1 1/2 cups water; bring to a boil. Reduce heat to low; simmer, covered, until potato is just tender.

3. 3

   Meanwhile, cook rice in a large saucepan of boiling water according to package directions; drain. Cover to keep warm.

4. 4

   Stir green beans into curry mixture; cook, uncovered, until just tender. Stir in coconut milk and egg; simmer, uncovered, until heated through. Serve curry with rice. Sprinkle with cilantro.

* Per serving · 4 servings · Values may vary.